Punjabi Kadhi(chickpea flour dumplings in yogurt based gravy)

Ingredients:
For pakoda:

• Besan(chickpea flour)-1 cup
• Onion-1 (chopped)
• Methi( fenugreek leaves)-1/2 cup(chopped)
• Ginger(grated)-1 inch
• Ajwain-1 tsp
• Red chile powder-1 tsp
• Salt to taste
• Oil for frying

For kadhi:

• Curd-1 cup
• Besan-1/4 cup
• Turmeric powder-1 tsp
• Fenugreek seeds-1/2 tsp
• Mustard seeds-1/4 tsp
• Ginger- 1 tsp(grated)
• Dried red chili-2
• Curry leaves-few
• Red chili powder-1 tsp
• Salt to taste
• Mustard oil-1 tbsp
• Coriander leaves- for garnish

Method:
Make the pakodas:
Place all the ingredients expect oil in a mixing bowl and stir.
Add 1/4 cup water and mix everything properly.
Heat enough oil in a kadahi on high flame.drop small size balls into hot oil
And deep fry until golden brown.Drain the pakodas on paper towels.
Make the kadhi:
Put besan,curd and whisk until smooth without any lumps.
Add turmeric powder,salt and 3 cups water, mix and keep aside.
Heat oil in a pan over medium heat,add methi seeds,red chilies,curry leaves,hing and ginger.
Saute for few seconds.pour the curd and besan mixture into the pan.
Keep stirring and bring to boil,then lower the heat and simmer for about 15 minutes.
Add chili powder and the pakodas and simmer for 4 to 6 minutes.
Turn off the heat and garnish with Coriander leaves.
Serve hot with rice.
Enjoy!!!

Methi Chicken(chicken with fenugreek leaves)

 I came across this recipe from vah chef since then i have been making this whenever i get fresh methi leaves, it doesn't require much spices as the aroma of methi leaves makes the dish very delicious.which is quite easy to prepare, tastes great with plain rice. give a try, you will surely like it.

Ingredients:

• Chicken-1 1/2 lb
• Methi-1medium sized bunch(chopped)
• Curd-1cup
• Onion-2 large (finely chopped)
• Tomato-2 medium sized (chopped)
• Ginger garlic paste-2tbsp
• Cumin seed-1tsp
• Turmeric powder-1/2tsp
• Red chilli powder-1tsp
• Coriander powder-1tsp
• Oil-1tbsp
• Salt-to taste

How to prepare:
Wash chicken and cut into small pieces.
Wash methi leaves 2-3 times in running water, drain and chopped.
Heat oil in a pan,add cumin seed let them splutter then add onion and add pich of salt.
Fry till onions turns golden brown,add ginger garlic paste and fry till raw smell goes away.
Add tomato and fry it till it becomes soft.
Add turmeric powder, red chilli powder,coriander powder and mix well.
Now add whisked curd and mix well,make sure to stir continuously.
Add chopped methi leaves and cook for 2-3 minutes.
Add chicken pieces and required salt mix everything properly.
Cover and cook on medium low heat till chicken gets cooked.
Keep stirring in between.
Turn off the heat serve hot with rice or chapati.
Enjoy!!!

Corn and Methi Kabab

Corn and methi kabab is very healthy,delicious and preparation is quite easy, made with corn,methi and potato.Try out this flavorful and perfect tea time snack.

Ingredients:

• Corn-1cup( boiled & mashed)
• Methi (fengureek leaves)-1cup finely chopped
• Potato-1/2cup ( boiled &mashed)
• Rice flour-2tbsp
• Coriander leaves-1tbsp(chopped)
• Chat masala-1tsp
• Chilly powder-1tsp(to taste)
• Turmeric powder-1/2 tsp
• Salt-to taste

How to prepare:
Coarsely mash potato and corn in a big bowl.
Add chopped methi,coriander leaves,chat masala,salt,turmeric powder,chilly powder and rice flour.
Mix everything properly. Shape it into small sized patties.turn on the heat on medium.
Shallow fry the patties on non stick pan with some oil,until golden brown on both sides.
Serve hot with tomato ketchup or Green chutney
Note:
You can deep fry patties too.
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Methi Matar Malai

Methi matar is very famous dish from North India. It is very rich, creamy and flavorful dish.I get fresh methi bunch from farmers market, I tried...it tasted so good with chapati and Rice. Even my son also loved it. So try this creamy,rich and easy to make recipe.

   Ingredients:

• Fenugreek leaves/methi-1 cup (finely chopped)
• Green peas(matar)-1/2cup ( I used frozen)
• Cream-1/2cup ( I used half & half)
• Tomato-3
• Ginger-1tbsp
• Coriander powder-1/2tsp
• Cumin powder-1/4tsp
• Red chilli powder-1/4tsp
• Cashew( kaju)-12
• Sugar-1/2tsp
• Cumin seed-1/2tsp
• Hing-1 pinch

Garam Masala for Grind:

Cinnamon (dalchini)-1/2 inch, black pepper( Kali mirch)5-6,

cardamom ( badi elayachi)-2, clove(Laung)3

How to prepare:

Wash methi leaves in running water for 2-3 times. Drain and chop finely.

Roughly chop tomato, green chili,ginger and cashews, grind all into smooth paste

In the blender. Keep aside.Coarsely grind dry garam masala. 

Heat oil in a pan add jeera when it splutters, add hing, coriander powder ,red chili powder

Ground paste and fry on medium heat till raw smell goes off without changing the color.

Add methi leaves and green peas and salt cook till peas and methi  gets cooked well.

Add coarsely ground garam masala and sugar,Cook on medium heat for 4-5 minutes.

Add cream and mix properly. Let it simmer for 2- 3 minutes. You can adjust the consistency 

By adding the water.

Enjoy!!!